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Ingredients
- 30 ml (2 tbsp.) butter
- 2 leeks thinly sliced
- 1 zucchini diced
- 1 tomato diced
- 250 ml (1 cup) broccoli cut into little florets
- 250 ml (1 cup) cauliflower cut into little florets
- 1 short pastry homemade or store-bought
- 3 eggs beaten
- 250 ml (1 cup) 35% cream
- 125 ml (1/2 cup) milk
- 1 pinch of ground nutmeg
- 500 ml (2 cups) Le fin Renard cheese, grated
- Salt and freshly ground pepper
Preparation
- Melt the butter in a frying pan over medium heat.
- Add the vegetables and cook for approximately 10 minutes, stirring occasionally, until they are golden. Add salt and pepper and set aside.
- Use a rolling pin to roll out the dough and place it into a quiche or pie pan.
- Spread the vegetable mixture over the dough.
- In a bowl, beat the eggs with cream, milk and nutmeg. Add salt and pepper.
- Add the cheese and mix well. Pour the mixture over the vegetables.
- Bake at 375ºF (190ºC) for approximately 40 minutes or until the quiche is nicely golden and puffy. Serve with a salad, if desired.
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You can use this cheese for this recipe
Accompaniments
These lighter wines are known for their simple fruity scents, their refreshing quality and their subtle tannins. They should be enjoyed in their youth.